Cardamom Rolls

Directions

1. Heat the milk to just before boiling. Turn off the heat and add the cardamom pods. Allow to infuse for 10-15 minutes.
2. Strain the cardamom pods out and check the temperature of the milk. You want it at 110 degrees F., so cool it a little more or warm it again so it's this temperature.
3. In a large bowl, add the warm milk to the yeast, sugar, melted butter, egg, and orange zest. Mix well. Add the flour, 1 cup at a time, until the dough is soft, but not sticky (this can be done by hand or in an electric mixer with the dough attachment). Turn out onto a floured surface and knead for several minutes, adding a bit more flour, if necessary.
4. Place dough ball in a bowl and cover with a wet towel (or plastic wrap). Allow to rise in a warm place until approximately doubled in bulk.
5. Punch dough down and knead for a minute or two, then place on a floured surface and roll out into a rectangle approximately 1/4 inch thick.
6. Melt the butter and mix with the light brown sugar, ground cardamom, and orange zest for the filling. Spread this out over the rolled out dough.
7. Starting with the long side closest to you, roll the dough into a log, then slice into 10-12 even-sized rolls.
8. Butter your baking dish(es) and place the cardamom rolls inside. I used 2 round pie dishes, with 5-6 rolls in each one, but you could also use a larger rectangular baking dish. Allow to rise for 30-45 minutes in a warm place. Toward the end of the rising time, preheat your oven to 350 degrees F.
9. Bake the cardamom rolls in your preheated oven for 15-20 minutes or until fragrant and golden brown. Remove and allow to cool for 10 minutes.
10. While the rolls are cooling, combine the powdered sugar and the half and half and mix until smooth. Pour the icing over the cardamom rolls before serving.